Crock Pot Nectarine Salsa Recipes
CHEF JOHN'S NECTARINE SALSA
I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
- Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
- Before serving, stir in black pepper. Add a pinch more salt, if needed.
Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g
SLOW-COOKED SALSA
I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! -Toni Menard, Lompoc, California
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
NECTARINE SALSA
This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.
Provided by Sonata
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl.
- Chill (optional).
- Serve with tortilla chips or as an accompaniment to fish.
Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6
NECTARINE SALSA
A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.
Provided by STELLY
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
- In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.7 g, Protein 1.8 g, Sodium 488.8 mg, Sugar 17.8 g
CROCK POT SALSA
If you like fresh tomato salsa, this is simply the easiest. Toss it all in the pot and then run through the food processor when it's finished.
Provided by MBMommy
Categories Sauces
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
- I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.
Nutrition Facts : Calories 31.3, Fat 0.3, SaturatedFat 0.1, Sodium 395.3, Carbohydrate 6.9, Fiber 2, Sugar 3.9, Protein 1.4
CROCK POT SALSA/MEXICAN CHICKEN
this is SO easy and SO yummy! i put the chicken in burritos the first time, taco salad the second time, and it would be great in any mexican recipe!
Provided by newmama
Categories Mexican
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- season chicken on both sides with taco seasoning and put it in the crock pot.
- pour salsa over it.
- cook on low 7-8 hours.
- shred chicken in the crock with a fork and stir in the corn, beans and sour cream.
- cook 30 more minutes.
- serve in tortillas, over rice, over chips, salad, or use in your favorite mexican recipe!
PINEAPPLE AND NECTARINE SALSA
This is a throw together salsa when I needed something to go on my tacos. It was yummy and didn't want to forget it so I am posting it here.
Provided by ReneeT
Categories Spring
Time 15m
Yield 1/4 cup, 10 serving(s)
Number Of Ingredients 9
Steps:
- Chop pineapple chunks to desired size.
- Combine ingredients in bowl.
- Add 1-2 tbls of reserved pineapple juice.
- Add salt to taste.
- Stir and serve.
Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 16.8, Carbohydrate 4.5, Fiber 0.3, Sugar 3.4, Protein 0.2
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